Roast partridge with seasonal vegetables and tarragon jus

by Mark Dodson
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Ingredients

Game

  • 4 partridges

Oils & Vinegars

  • vegetable oil

Store Cupboard

  • salt
  • 1 tsp tomato purée
  • salt

Fruit & Vegetables

  • 1 carrot, large dice
  • 1 celery stick, large dice
  • 2 large shallots, large dice
  • 200g of Brussels sprouts, halved
  • 2 large parsnips, cut into long wedges
  • 200g of wild mushrooms
  • 2 shallots, finely diced
  • 1 carrot
  • 100g of green beans

Salad & Fresh Herbs

  • 4 sprigs of fresh tarragon
  • 1 tbsp of tarragon, finely chopped

Dairy

  • 30g of butter